Matcha Sponge with Lemon Curd and Coconut Yoghurt

Roz McIntosh's matcha spin on a typically unhealthy favourite. Both grain and refined sugar free!

Makes: 6 
Time: About 60 minutes

Ingredients

Lemon Curd:

• 3 eggs

• 80 g honey

• zest of 2 lemons, finely grated

• 55 g coconut oil

• juice of 2 lemons

Matcha Sponge:

• 150 g butter or (120 g coconut oil)

• 3/4 cup coconut sugar

• 1 1/2 teaspoon vanilla extract

• 4 eggs, at room temperature

• 100 g coconut flour

• 2 teaspoons baking powder

• 1 tablespoon pure Matcha Powder

• 1/3 cup milk of choice

Method

Lemon Curd:

1. Put all the ingredients into a small saucepan and whisk gently over a low heat until thick.

2. This can take 10 - 15 minutes.

3. Transfer the mixture to a clean jar.

Matcha Sponge:

1. Preheat the oven to 180ºC.  Lightly grease and line the base and sides of a square cake tin 20 X 30 cm.

2. In a large mixing bowl beat together using an electric mixer (or lots of elbow grease) the butter, sugar and vanilla until pale thick and fluffy.

3. Beat the eggs in, one at a time, beating well after each addition.

4. In another bowl sift together the flour, baking powder and matcha powder.

5. Add the dry ingredients to the wet along with the milk and fold together using spoon until well combined.

6. The mixture will be quite thick.

7. Spoon into prepared tin and smooth out the top.

8. Bake for about 30 - 40 minutes until a skewer comes out clean and the cake springs back when pressed.

9. Leave to cool completely before turning out.

10. Cut the sponge into 12 equal squares.

11. Sandwich together with lemon curd and top with coconut yogurt and another dollop of lemon curd.

Enjoy!